Hello There Friends! Pork is still one of the cheaper meats on the market right now, so I thought I would make the Ultimate Pork Dinner! A Pork Loin stuffed with a Pork Sausage Mousse, and wrapped in Bacon! You cannot get more pork than that! Come and watch this video if you want to have the Ultimate Pork Dinner! Let me know what you think in the comments below!
RECIPE LINK: https://chefjeanpierre.com/pork-recipes/stuffed-pork-loin-recipe/
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VIDEOS LINKS:
Port Wine Sauce: https://youtu.be/3Zl2WrWf0to
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Reduction-Saucier-Pan_p_28.html
❤️ Wusthof Boning Knife: https://chefjp-com.3dcartstores.com/Classic–Boning-Knife_p_307.html
❤️ Wusthof Slicing Knife: https://chefjp-com.3dcartstores.com/Classic–Ham-Slicer-Hollow-Edge_p_311.html
❤️ Meat Tenderizer: https://chefjp-com.3dcartstores.com/Meat-Tenderizer_p_267.html
❤️ Herbs de Provence: https://chefjp-com.3dcartstores.com/Herbs-de-Provence–Jar_p_816.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
36 Comments
Bravo ! Chef !
My moms pork is so dry omg🤢 cooks at 400 for 3 hours. The squeaker is dead😂
Hey chef, what temp do you cook that at. Thanks chef. It would have been nice to have learned under your classes
Officer! No one was driving! We were all in the back seat! 😋😂
I wish I could do fruity stuff when I'm cooking meat (like a duck breast with an orange or cranberry glaze) but I sadly, have never developed a taste for it. (I cook based on my taste so while I'm not picky, I have trouble with the sweet and savory side of the house. 😥)
However, HOLY 💩 all of that glorious pork!!! I would cook this for days for my family who aren't weirdos like me.
For others that LOVE bacon like me, you should SOOOO TRY Chef JPs bacon wrapped meatloaf like I did. It is heaven on a plate! I added stuff to mine and didn't use breadcrumbs because I'm doing the whole low carb thing but holy moly! It was AMAZING!!!
Chef JP, is it true that we can eat pork when it's a bit pink? I'm terrified of eating it undercooked (because of the old days) but I'd love to see a video of you teaching us about proper meat temps like pork and chicken depending on cut. I tend to wait too late when I'm cooking meats that need to be a certain temperature to eat because I don't know what temperature I should take them out, knowing they will keep cooking afterwards.
Chef, I would like to do the exact same thing, except the filling be a cornbread stuffing.
If the food doesn't last until the opening that just means it was really tasty!
so glad you ditched the gloves!
Chef, you always manage to put a smile on my face! I love all of your videos. Question: Have you ever made this using a bacon weave? Also, can this be cooked on a rack to crisp the bacon underneath as well?
to much talk nonsense
Hey ! Non mais alors toi !!!😅😅😅 Ça fait un moment que je regarde tes vidéos , je les ai même montré à ma maman la semaine dernière quand j’ai été la voir en Normandie , j’habite Montpellier. Elle était hypnotisée alors qu’elle ne parle pas vraiment anglais , mais elle a tout compris ! 😂 Alors cette fois je t’écris pour te dire que je t’adore et que je suis plié de rire quand je te vois et surtout que je t’entend ! Tu es fabuleux Chef ! Mais cette fois avec ton tik tak tok j’ai éclaté de rire alors que j’étais moi même en traîne de faire mes blancs de poulet au bourbon et poivre sauce champignons légèrement crémée avec une réduction de jus de cuisson de mes champignoles ! 😜 Honnêtement tu nous les bouscule là bas et c’est tant mieux 😜🤪 ! Aaaah mon chef , qu’est ce que je donnerais pas pour être à tes côtés et te regarder tout en te passant les ingrédients ou mieux en cuisinant avec toi ! T’es un sacré numéro ! J’adore !!!!🤩😍 Bon et pour info j’ai vécu 15 ans la bas moi aussi et j’y suis allé durant toute ma carrière de navigant dans la compagnie nationale toutes les semaines quasiment … Alors je rigole d’autant que je connais leurs manies et leurs peurs en cuisine sur certains ingrédients !!! En tout cas Chef en avril prochain ma mère vient ici , mon frère débarque de Montréal ou il vit et je te promet qu’on va faire tes recettes au beurre à la lettre près !!! 😂 Merci Jean Pierre du fond du cœur , tu es un véritable rayon de soleil , un ouragan en cuisine et un sacré bonhomme ! Allez la bise comme on fait chez nous 😘💖🇫🇷🇺🇸💖!
Update: I made Chef's recipe. And served with sweet potato mash and poached broccoli. Oh, baby. An adult could do this. I added a little more cherries because I am hooked on that fruit. I made it for my Aunt and Uncle, who eat lean cuisine, which tastes horrible. You lose weight because it is intolerable to eat that junk.
They loved it as I also prepared a pan sauce around the sweet potato mash.
You brined your tenderloins. Do you not brine your pork loins?
My wife and I love your instructions and show! You are easy to follow and a great delight, and the foods are great! Thank you and God Bless!
Thank you. What is the oven temperature?
That looks absolutely divine, my friend.
Wow! I was looking for a main dish for the Holidays. My family is growing and I have to think about feeding 12 adults (not counting the kiddies' table) with something festive, without myself going to bed without dinner out of exhaustion. This is perfect, as I can make more than one at a time, and prepare it in advance. I think I will make one with fat cap for those who do not really enjoy bacon. Yes, some of us Canadians are weird like that!
Oh wow, I made this for Thanksgiving (we celebrated a day early as I work tomorrow), and it was FANTASTIC! Thank you so much, Chef JP! 🥰
Made this❤
I don't know… I should prefer stuff it with bacon or prunes… I'm old school and the matching is too good…
Made this today for TG – “AAAAMAAAZING!” Seriously – delicious. We wanted something different than Turkey. Not that big a Turkey fans. Easy to make and a show stopper. Did some prep ahead of time and all came easily together. I wasn’t paying attention and cooked at 350, but still cooked pretty fast in less than 1.5 hours. Be making this again and trying other stuffings! Thanks Chef and Happy TG!
Merci chef! tried it last night with a port wine sauce and the flavours were superbe. Easy to follow instructions .. fool proof recipe.
It looks amazing! Is the temperature 145 degree Celsius? It is a very low temperature. Wouldn’t the meat lose its water at a low temperature or not ? Please let me know. Thanks a lot!
I used to make a bacon wrapped glazed meatloaf. People went crazy for it. This pork loin is better. I have to make it.
سلام استادبزرگ لطفا زیرنویس فارسی لطفا🙏🙏🙏❤❤❤
Moose?? I thought this was a pork dish!!
My family makes fun at me because I put Jack Danials in everything.
Chef, I am going to make this. It looks so delicious! I am going to make mine with cornbread stuffing, and add a maple glaze to the top of the bacon. I am sure it is going to be a big hit.
Spanish
Excelente
No sauce?
It looks delicious and I would love to do that, but even you said cook for 1 1/2 hours, I didn't hear at what degree to cook it at.
The 145 are centigrades or Fahrenheit? Please, someone can tell me? I'm doing this recipe now! Lol
The entertainment value in watching you Cook is what makes your programmes, as much as your mouthwatering food. The only other Chef to come close, was Graham Kerr (Australian) The Galloping Gourmet back in the 1960s/70s.
Amazing pork! Looovely accent. You are the best chef ❤
Sausage mousse… That's not the same thing as processed meat, i guess. How to make it?